Classy Chicken Recipe

Ingredients <br>- 1 cup all-purpose flour <br>- 4 boneless, skinless chicken breast halves <br>- salt and pepper to taste <br>- 2 tablespoons butter or margarine <br>- ½ cup dry white wine <br>- ½ cup fat-free chicken broth <br>- 1 tablespoon Dijon mustard <br>- 1 zucchini cut in half lengthwise, then sliced diagonally <br>- 5 sun-dried tomatoes, chopped <br>- 1 clove garlic <br>- 1 teaspoon dill weed <br>- ⅓ cup fat-free sour cream <br><p></p>Directions <br>step 1: Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side. <br>step 2: Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes. <br>step 3: Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it. <br>

Ingredients
- 1 cup all-purpose flour
- 4 boneless, skinless chicken breast halves
- salt and pepper to taste
- 2 tablespoons butter or margarine
- ½ cup dry white wine
- ½ cup fat-free chicken broth
- 1 tablespoon Dijon mustard
- 1 zucchini cut in half lengthwise, then sliced diagonally
- 5 sun-dried tomatoes, chopped
- 1 clove garlic
- 1 teaspoon dill weed
- ⅓ cup fat-free sour cream

Directions
step 1: Place the flour into a shallow dish. Season chicken with salt and pepper, and then dredge in flour. Shake off excess. Heat the butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
step 2: Pour the chicken broth and white wine into the skillet, and scrape any chicken residue from the pan for flavor. Stir in the mustard. Cover, and cook for a few minutes until chicken is 'springy', but not cooked through. Add the zucchini and sun-dried tomatoes, then season with garlic and dill weed. Cover, and cook until the zucchini is tender and the chicken is cooked through, about 5 to 10 minutes.
step 3: Remove the chicken to a platter, and remove the pan from the heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more wine or broth first. Season with salt to taste, and serve chicken with sauce poured over it.

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